Weekend special: Paneer Kathi Roll

Your Kathi Rolls are ready to savour. What are you waiting for?

Deepa Gupta | New Delhi | June 23, 2018 12:53 pm

(Photo credits: Istock)

We can’t imagine Indian cuisine without cottage cheese or paneer. Rich in protein and folate, good for bones, teeth, heart-health, digestion, and weight-loss, you may add it to your salads, gravies, rolls or have it raw. Don’t miss out its incredible health benefits.

Paneer Kathi roll recipe is a good way to consume cottage cheese in an exceptionally delicious form. It is easy to make crumbled paneer with desi masala and healthy vegetables wrapped in a roti. This dish tastes best as an evening snack. However, its versatility allows you to have it in breakfast, lunch or dinner as well.

Serves: 6

Preparation time: 30 minutes

Cooking time: 20 minutes

(Photo credits: Istock)

Ingredients:

For roti dough-

Maida 1 cup

Wheat flour 1/3 cup

Salt ½ tsp

Oil 1 tbsp

Water as required

For filling:

Paneer 500 grams

Red bell pepper 1 small

Yellow bell pepper 1 small

Green capsicum 1 small

Onion 1 small

Garlic 6-8 cloves

Salt to taste

Red chilli powder 1 Tsp

Black pepper powder ¼ tsp

Red chilli flakes 1 Tsp

Oil 1 tbsp

(Photo credits: Istock)

Method:

Mix together maida, wheat flour, salt, and oil.

Add enough water to make a soft dough. Keep it covered for an hour.

To make the filling, heat one tablespoon of oil in a non-stick pan.

Add chopped garlic and saute for a minute.

Cut onion and all three capsicums length-wise very fine.

Add all these veggies to the pan with chopped garlic and saute for five minutes.

Crumble paneer and add it.

Add salt and all spices and cook on high flame stirring continuously till water left by this mixture after adding spices dries away.

Turn off flame and let the mixture cool at room temperature.

Make small round balls out of dough.

Roll them round in thin rotis.

Heat a non-stick tawa. Cook these rotis slightly from both the sides.

Keep them covered in a foil paper aside without folding them.

At the time of serving, cook these rotis little more spreading butter on both sides on tawa.

Put the filling in the centre of the roti length-wise from top to bottom.